by Ullrich
I like wrapping, rolling, packaging food – it brings love and elegance to your table. Here, beetroot leaves make a perfect coating for fish fillets topped with mushroom duxelles. Just excellent!
Categories: Dinner, France, good food, Lunch, nature, seafood, signature dish, skills • Tags: Cooking, Cuisinier, Essen, Food, Food photography, Kochen, Manger, Recettes, Recipe, Rezepte
by Ullrich
On the markets of Paris, chanterelles are sold under the name girolles and both are quite different kinds of mushroom. The latter are firm and fleshy with thick stems, almost golden and snow-white on the inside, the former are softer, skinny guys, more on the brownish side and clearly less classy. A nice pan of girolles counts among the great pleasures of this late summer/early fall season. I used a chunk of the excellent pancetta I drove home from Italy to spice up […]
Categories: France, good food, nature, Paris, skills • Tags: Cuisinier, Essen, Food, Food photography, Foodies, Kochen, Manger, Recettes, recipes
by Ullrich
Baking the French way is an operation quite similar to heart surgery. But once you have prepared your own “tarte aux framboises”, a raspberry tart(e), you’ll feel quite proud, and rightfully so!
Categories: chefs, Dessert, France, good food, images, skills • Tags: Backen, Baking, Dessert, Food, pastry chef, Pâtisserie, Recettes, recipes, Rezepte
by Ullrich
Asparagus makes an excellent salad, the white or green stalks are great when pan-fried or grilled, steaming would be a good idea – but I cook them à l’anglaise, as the French say when they mean: in water. It’s fast food but it’s great.
Categories: Dinner, France, good food, nature • Tags: Bouffe, Food, Food photography, Küche, Recette, recipes, Rezepte, Vegetarian
by Ullrich
Cooking may be fun most of the time – but when you really go for it, it turns into hard labour. That is certainly true for the classic French dish called tourte, a bourgeois marvel of culinary decadence which basically combines two elaborate dishes into one.
Categories: Dinner, France, good food, images, Lunch, signature dish, skills • Tags: Cooking, Food, Food photography, France, French food, recipes
by Ullrich
A home-made terrine makes the pride of each amateur chef. A poor man’s feast in former times, it has turned into an almost ceremonial dish nowadays. Here are some basic rules for how to do it at home.
Categories: Apéro, Dinner, France, good food, hero butchers, Lunch, signature dish, skills • Tags: Cooking, Food, Food photography, France, recipes
by Ullrich
Think Germany and sauerkraut, Korea and kimchi, Japan and sushi, America and hamburgers. Think Spain and paella, Italy and pasta, Russia and borschtsch. But what is THE French signature dish?
Categories: Dinner, France, good food, signature dish, World • Tags: Food, France, recipes, World Food
by Ullrich
The street markets in Paris will ruin me sooner or later, financially. But this morning, I couldn’t resist to a perfect daurade that I turned into a simple and noble French dish.
Categories: Dinner, France, good food, Lunch, nature, Paris, poetry, seafood, signature dish • Tags: Cooking, Food, Food photography, recipes, Seafood
by Ullrich
I often think about how privileged France as a culinary country is. The two oceans alone – the Mediterranean to the South, the Atlantic to the West – are an endless source for excellent ingredients. I just prepared some excellent palourdes, hard clams.
Categories: Apéro, Dinner, France, seafood • Tags: Cooking, Food, Food photography, French cuisine, recipes
